They're perfect for sous vide and more appealing to serve than a ball. Buy a Weck can gripper to go with them. The rubber bushing and clamp concept works great. No more "screw and then half a turn" like a ball. Results: The egg bites better than the famous cafe. Small lobster tail pieces cooked in oil to die for. And it all goes in the dishwasher, the sockets on the top shelf and the clips in the cutlery basket. My guests think I'm a much better cook than I really am. I remove the clamps and sleeve, of course, then replace the jar lids as I carry them to the table and serve them individually. As for uses other than canning, I intend to use them as containers/servers for flavored oils, mousse molds, and so on. The glass lid is just perfect.
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